Pierogi (Polish Dumplings)

Pierogi (Polish Dumplings)

These pierogies, made with tender sour cream and egg dough, are stuffed with buttery mashed potato, onion, and sauerkraut to make Polish dumplings.

Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
253 Calories

Recipe Instructions

Step 1
Make sauerkraut filling: Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Add sauerkraut and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper, then remove to a plate to cool.
Step 2
Make potato filling: Melt butter in the same skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Stir in mashed potatoes, salt, and white pepper. Remove from heat.
Step 3
Make dough: Beat together sour cream and eggs in a large bowl until smooth. Sift flour, baking powder, and salt into a separate bowl; stir into sour cream mixture until dough comes together. Knead dough on a lightly floured surface until firm and smooth.
Step 4
Divide dough in half, then roll out one half to 1/8-inch thickness. Cut into 3-inch rounds using a biscuit cutter. Place a small spoonful of potato filling into the center of each round. Moisten edges with water, fold over, and press with a fork to seal. Roll and fill remaining dough half with sauerkraut filling.
Step 5
Bring a large pot of lightly salted water to a boil. Add pierogies in batches to boiling water and cook until they float to the top, 3 to 5 minutes. Remove with a slotted spoon.
Pierogi (Polish Dumplings)
Pierogi (Polish Dumplings)
Pierogi (Polish Dumplings)
Pierogi (Polish Dumplings)

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 3 tablespoons butter
  • 1 tablespoon baking powder
  • 1 (8 ounce) container sour cream
  • 3 large eggs
  • salt and pepper to taste
  • 1 teaspoon white pepper
  • 2 cups cold mashed potatoes
  • 0.25 teaspoon salt
  • 0.5 cup chopped onion
  • 0.33333334326744 cup chopped onion
  • 1.5 cups sauerkraut, drained and minced

Categories

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